1bunch kaleleaves removed from stems and roughly chopped (*see note)
1/4cupvegetable broth
juice of 1 lemon
zest of 1 lemon
salt and pepper to taste
For the walnut "cheese" topping
1/2cuptoasted walnutsfinely chopped
2tablespoonsnutritional yeast
Instructions
Bring a large pot of water to a boil. Once boiling, add red lentil pasta, stir and cook according to package directions until al dente. Strain, rinse with cool water and set aside.
While pasta cooks, add olive oil and garlic to a large skillet with high sides over medium heat. Once garlic starts sizzling, cook for 2 minutes, stirring so garlic doesn't burn.
Add the chopped kale and broth to the skillet. Stir to combine and cook until wilted, about 5 minutes.
Turn off heat and add lemon juice and zest.
Add cooked pasta to the skillet and toss until everything is well combined. Season with salt and pepper to taste.
In a small bowl, combine the walnuts and nutritional yeast. Mix well and sprinkle over pasta before serving.
Notes
*Any type of kale can be used. You can also substitute kale for chard, collard greens or spinach if preferred.